1 (14-ounce) can fat-free, less-sodium chicken broth
3 tablespoons sliced almonds, toasted
How to Make It
Heat the oil in a large saucepan over medium heat. Add parsnip and celery, and cook 4 minutes, stirring occasionally. Add rice and the next 5 ingredients (rice through broth), and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in almonds.